SU490458A1 - The method of obtaining milk protein product - Google Patents
The method of obtaining milk protein productInfo
- Publication number
- SU490458A1 SU490458A1 SU1972106A SU1972106A SU490458A1 SU 490458 A1 SU490458 A1 SU 490458A1 SU 1972106 A SU1972106 A SU 1972106A SU 1972106 A SU1972106 A SU 1972106A SU 490458 A1 SU490458 A1 SU 490458A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- milk
- protein product
- skimmed milk
- milk protein
- calcium chloride
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 7
- 108010011756 Milk Proteins Proteins 0.000 title claims description 6
- 102000014171 Milk Proteins Human genes 0.000 title claims description 6
- 235000021239 milk protein Nutrition 0.000 title claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000005018 casein Substances 0.000 claims description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 5
- 235000021240 caseins Nutrition 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 235000021119 whey protein Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000000701 coagulant Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Peptides Or Proteins (AREA)
Description
1one
Изобретение относитс к молочной промышленности , а именно к способу получени молочно-белкового продукта, используемого в пищевой промышленности.The invention relates to the dairy industry, in particular to a method for producing a milk-protein product used in the food industry.
Известны способы получени молочно-белкового продукта путем обработки обезжиренного молока различными коагулируюш,ими агентами, такими как кислотой, например, молочной, сол ной, сычужным ферментом с последуюш,им отделением образовавшегос сгустка соответственно кислотного и сычужного .Methods are known for producing a milk-protein product by treating skim milk with various coagulable agents, such as acid, for example, lactic acid, hydrochloric, rennet, followed by separation of the resulting clot, respectively, acidic and rennet.
Недостатком таких способов вл етс то, что содержаш,иес в обезжиренном молоке сывороточные белки (20% от общего количества белка) остаютс неиспользованными. Дл их выделени сыворотку необходимо подвергнуть дополнительной тепловой обработке , что требует дополнительного оборудовани и затрат электроэнергии.A disadvantage of such methods is that the whey proteins contained in the skimmed milk (20% of the total protein) remain unused. To isolate them, the serum must be subjected to additional heat treatment, which requires additional equipment and power consumption.
Предлагаемый способ устран ет указанный недостаток и обеспечивает комплексное выделение из обезжиренного молока казеина и сывороточных белков во врем одного и того же процесса, получив при этом продукт, более полноценный по содержанию незаменимых в питании аминокислот и белков молока, таких как казеин, молочный альбумин, молочный глобулин и другие.The proposed method eliminates this disadvantage and provides a complex release of casein and whey proteins from skimmed milk during the same process, thus obtaining a product that is more complete in essential amino acids and milk proteins, such as casein, dairy albumin, milk globulin and others.
Достигаетс это тем, что обработку обезжиренного молока осуществл ют хлористым кальцием с одновременным нагреванием его до температуры, преимущественно равной 90-95°С, и выдержкой в течение 1-5 мин. При этом на 1 л обезжиренного молока используют 1 -1,5 г хлористого кальци .This is achieved by processing the skimmed milk with calcium chloride while simultaneously heating it to a temperature, preferably equal to 90-95 ° C, and holding for 1-5 minutes. In this case, 1 -1.5 g of calcium chloride is used per 1 liter of skimmed milk.
Способ получени молочно-белкового продукта заключаетс в следующем.The method for producing a milk protein product is as follows.
К свежему обезжиренному молоку добавл ют раствор хлористого кальци из расчета 1 - 1,5 г на 1 л молока. Затем молоко нагревают до 90-95°С и выдерживают в течение 1 - 5 мин. В результате нагрева обезжиренного молока в присутствии хлористого кальцийCalcium chloride solution is added to fresh skimmed milk at the rate of 1-1.5 g per liter of milk. Then the milk is heated to 90-95 ° C and held for 1 to 5 minutes. As a result of heating skim milk in the presence of calcium chloride
происходит одновременна коагул ци казеина и сывороточных белков в виде хлопьев, образующих сгусток. Полученный сгусток отдел ют от сыворотки, например, центрифугированием или фильтрованием.simultaneous coagulation of casein and whey proteins occurs in the form of flakes forming a clot. The resulting clot is separated from the serum, for example, by centrifugation or filtration.
Отделенный от сыворотки сгусток промывают и обезвоживают прессованием или на шнековом прессе до влажности 50-55%, после чего измельчают и высущивают. Полученный продукт содержит до 80%Separated from the serum clot washed and dehydrated by pressing or on a screw press to a moisture content of 50-55%, then crushed and dried. The resulting product contains up to 80%
белковых веществ (от 10-20% сывороточных белков и 90-80% казеина), не более 10% влаги и до 80% минеральных солей.protein substances (from 10-20% of whey proteins and 90-80% casein), not more than 10% of moisture and up to 80% of mineral salts.
Продукт, полученный предлагаемым способом , вл етс белковым концентратом, который может быть использован в качестве бел3The product obtained by the proposed method is a protein concentrate that can be used as protein.
кового обогатител хлеба и хлебобулочных изделий, м сных изделий, молочных продуктов , а также в комбикормовой промышленности .Bread dresser, bread and bakery products, meat products, dairy products, as well as in the feed industry.
Предмет изобретени Subject invention
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1972106A SU490458A1 (en) | 1973-11-14 | 1973-11-14 | The method of obtaining milk protein product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1972106A SU490458A1 (en) | 1973-11-14 | 1973-11-14 | The method of obtaining milk protein product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU490458A1 true SU490458A1 (en) | 1975-11-05 |
Family
ID=20568183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU1972106A SU490458A1 (en) | 1973-11-14 | 1973-11-14 | The method of obtaining milk protein product |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU490458A1 (en) |
-
1973
- 1973-11-14 SU SU1972106A patent/SU490458A1/en active
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